Idiyappam

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Cooked idiyappams on a plate

Idiyappam' (Tamil: இடியாப்ப‌ம்),(Malayalam: ഇടിയപ്പം), (Sinhala: ඉඳි ආප්ප) or string hoppers is a traditional Tamil, Kerala, and Sri Lankan food consisting of rice flour pressed into noodle form and then steamed.

Idiyappam is culinary specialty in Kerala, Sri Lanka,Tamil Nadu and southern coastal areas of Karnataka (especially in the districts of Dakshina Kannada and Udupi) . It is also a culinary staple in Sri Lanka. The name idiyappam derives from the Tamil/Malayalam words idi, meaning 'broken down', and appam, meaning "pancake". Pronounced as e-di- ap-pam The dish is also, frequently, called noolappam or noolputtu from the Malayalam/Tamil word nool, meaning "string or thread". In coastal areas of Karnataka it is also termed semige.

It is made of rice flour or ragi flour (Finger millet flour), salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut chutney. It is served with coconut milk and sugar in Sri Lanka and in the Malabar region of Kerala. It is not usually served at lunch. In other parts of Kerala and Tamil Nadu, it is mostly eaten with spicy curries. Using wheat flour in its preparation gives it a brownish hue.

History

"The Story of our Food", a book written by K. T. Achaya, an eminent Indian food scientist and food historian, states that Idiyappam and Appam were already known in ancient Tamil country around 1st century AD, as per references in Tamil Sangam literature.[1]

Method of preparation

Forming noodle-like pattern with rice flour paste before steam boiling Idiyappam

Mix rice or wheat flour with hot water, optionally add ghee, season with salt. Knead into a smooth dough. Fill an 'idiyappam' press or a sieve with the dough and press the noodles onto banana leaves or directly into an idli steamer. Add a little grated coconut if desired. Steam for 5–10 minutes.

See also

Wikimedia Commons has media related to Idiyappam.

References

  1. ↑ K. T. Achaya. The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X. 

External links


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